(Recipe #64, page 65)
Boil like peas until soft; drain twice, but do not pass through a sieve. After the second boiling, stir in good fat and just before serving stir in salt and some vinegar. Do not let them become too dry as they cook; they are actually eaten with a spoon.
Or don’t add either fat or vinegar during cooking; drain the beans and serve with bacon or onion sauce, or butter and vinegar.
Accompaniment: boiled ham, roast or braised beef, fried liver, bratwurst, pork roulades, sour sausages, calf’s head brawn.
Translated by David Green.